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Summer Shrimp Bucatini
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Summer Shrimp Bucatini

30 minServes 4Nutri-Score B€€
from @calliepaigefrankh3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • shrimp (peeled and deveined)Fish600 g
  • bucatiniGrains400 g
  • shallots (chopped)Produce3 pieces
  • yellow squash (finely diced)Produce1 piece
  • zucchini (finely diced)Produce1 piece
  • citrus garlic seasoningSpices10 g
  • red pepper flakesSpices2 g
  • paprikaSpices3 g
  • olive oilPantry30 ml
  • saltSpices5 g

per serving

Nutrition

520kcal

Carbs
75 g
Proteins
33 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Colander
  • Stovetop

step by step

Method

  1. Peel and devein the shrimp

    • Twist off the shrimp heads and peel away the shell, legs and tail.
    • Run a small knife down the back of each shrimp and pull out the vein.
    • Rinse the shrimp and repeat with the rest.
    Step 1

  2. Prep the vegetables

    • Chop the shallots.
    • Finely dice the squash and zucchini.
    Step 2

  3. Season the shrimp

    • Toss the shrimp with the citrus garlic seasoning, red pepper flakes and paprika.
    Step 3

  4. Cook the bucatini

    • Boil the bucatini in salted water until al dente.
    • Drain, keeping a little pasta water.
    Step 4

  5. Sauté the vegetables

    • Heat olive oil in a pan and soften the shallots.
    • Add the squash and zucchini and cook until tender.
    Step 5

  6. Cook the shrimp

    • Add the seasoned shrimp to the pan and cook until pink and opaque.
    Step 6

  7. Combine and serve

    • Toss the drained bucatini with the shrimp and vegetables, loosening with pasta water.
    • Season to taste and serve.
    Step 7
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